1 jar (15 oz.) Light Classico Asiago Romano Alfredo
8 strips bacon, crumbled (reserve 2 crumbled pieces for the sauce mixture)
2 T. bacon grease
1 tsp. garlic, minced
8 jalapenos, seeds and membranes removed, and diced (Adjust the amount of jalapenos called for in this recipe based on how hot they are. See method for selecting more mild jalapenos below)
4 oz. cream cheese, softened
2 heaping cups Mozzarella or Monterey Jack Cheese, divided
6 lasagna noodles
Cook lasagna noodles according to package directions. Cook chicken (I usually just boil mine). Cook bacon, then set aside on a paper towel. Keep 2 T. bacon grease and dispose of the rest. Saute jalapenos and garlic in 2 T. bacon grease until soft. Stir in Alfredo sauce, shredded chicken, and two crumbled pieces of bacon.
On the bottom of an 8×8 pan that’s been sprayed with cooking spray, spread 1/3 of the sauce mixture. Layer lasagna noodles on top. You’ll need to cut them to fit, then use the excess pieces for one row. I use two total noodles per layer. Dollop cream cheese over the noodles and spread. Sprinkle 1 c. shredded cheese over cream cheese. Place another layer of noodles on top. Spread 1/3 sauce mixture on top. Place another layer of noodles over sauce mixture. Spread last bit of sauce mixture on top and sprinkle with remaining 1 c. of shredded cheese. Sprinkle crumbled bacon on top.
Cover pan with foil. Bake at 350 for approximately 25 minutes, then remove foil and bake for 5 minutes more.